Pastry cream is thickened with which ingredients?

Pastry cream, also known as crème pâtissière, is a classic filling and custard in pastry making. The correct choice highlights that eggs and starch are essential thickening agents in the preparation of pastry cream.

Eggs contribute not only to the thickness but also impart richness and flavor to the cream. The proteins in the eggs coagulate when heated, helping to set the cream as it cools. Starch, often in the form of cornstarch or flour, plays a crucial role as it gelatinizes when heated with the liquid (typically milk). This combination of coagulating proteins from the eggs and the gelatinization of the starch results in a smooth, stable cream with the desired consistency and body.

In contrast, while milk and sugar are key components of pastry cream, they do not serve as thickening agents; milk provides the base, while sugar adds sweetness. Water and gelatin do not align with the traditional preparation of pastry cream, where a creamy texture is essential. Thus, the distinctive role of both eggs and starch in thickening makes that option the correct answer.